Çorum Yırtma Dish

Çorum Yırtma Yemeği is a traditional dish prepared with grape leaves (fresh, brined, dried, or frozen), bone-in lamb meat, cracked wheat, onion, butter, sunflower oil, tomato paste, and pepper paste, and served with dill and, optionally, garlic yogurt.

Çorum Yırtma Yemeği is a traditional dish whose primary ingredients include grape leaves (fresh, brined, frozen, or dried), dried or fresh bone-in lamb meat, cracked wheat, butter, sunflower oil, tomato paste, and pepper paste, and is served topped with dill and, optionally, garlic yogurt. This dish is a distinctive culinary product of the İskilip district within the boundaries of Çorum Province and holds a significant place in the region’s cultural memory. The name “yırtma” derives from the practice of manually tearing the grape leaves during preparation.

The history of Çorum Yırtma Yemeği extends back to long-standing culinary practices in the region. Its frequent presentation at traditional events, festivals, and celebrations within the geographic area has strengthened its connection to regional identity. In this context, the dish is regarded not merely as a source of nutrition but as an integral part of local lifestyle, traditions, and cultural continuity.

The main ingredients required for a serving of approximately 4–5 people are as follows:

• 0.5–0.6 kg grape leaves (fresh, brined, frozen, or dried)
• 250–300 g dried or fresh bone-in lamb meat
• 150–200 g tomato paste
• 50–60 g pepper paste
• 80–100 g onion
• 80–100 g butter
• 100–110 g cracked wheat
• 100–120 ml sunflower oil
• 5–7 g crushed red pepper
• 5–7 g salt
• 20–30 g dill
• Garlic yogurt (optional)

One of the core components of the dish, grape leaves, is prepared and used in four different ways:

• Fresh leaves: Harvested in May and June and used directly.
• Brined leaves: Leaves are bundled and briefly blanched in salted water (2–3 minutes), then packed tightly in jars or containers and preserved with rock salt. Before use, they are soaked in water for 8–10 minutes to remove excess salt.
• Frozen leaves: Manually torn leaves are stored in freezer bags at –18 °C.
• Dried leaves: Leaves are sun-dried for approximately one week and then stored in a cool, dark environment.

The preparation process proceeds as follows: First, cubed onions are sautéed in butter and sunflower oil. Then, the meat, tomato paste, and pepper paste are added and stirred. Cracked wheat, salt, crushed red pepper, and water are incorporated, and the mixture is brought to a boil. Once boiling, grape leaves are layered on top, the pot is covered, and the dish is simmered over low heat for approximately 30 minutes. During serving, chopped dill is sprinkled on top, and garlic yogurt may be added optionally.

The production of Çorum Yırtma Yemeği takes place within the boundaries of Çorum Province, particularly in the İskilip district. The use of grape leaves grown in this geographic area is mandatory, and the dish’s reputation is intrinsically linked to production within these boundaries. Consequently, all stages of production, processing, and preparation must occur within the specified geographic region.

Çorum Yırtma Yemeği was officially registered as a geographical indication on 17 July 2024, with registration procedures carried out by the İskilip Municipality. The product may be marketed either packaged or unpackaged. However, in all cases, the term “Çorum Yırtma Yemeği” and the geographical indication emblem must be clearly visible either directly on the product or its packaging, or in an easily accessible location within the production facility.

Compliance with the geographical indication criteria is verified through at least one annual inspection. The inspection is conducted by a minimum three-member inspection board composed of experts from the İskilip District Directorate of Agriculture and Forestry, the Çorum Provincial Directorate of Culture and Tourism, and the İskilip Municipality, coordinated by the İskilip Municipality. Inspection criteria include the suitability of ingredients, adherence to production methods, and correct use of the geographical indication emblem. Additional inspections may be carried out upon complaint or outside the regular schedule when necessary.